Something different in Toronto?

I'm thinking of trying a few different Toronto restaurants this year. I've been to most of the traditional "western" places, as well as fully exploring Chinatown. I've had Ethiopian, and Indian many times.

Any suggestions to something different? Maybe a country/cuisine that I wouldn't have really thought of?

I had my first Tikka Kabob (lamb) from Bamiyan on Friday. Terrific. If you like these, you'll love the ones from Babos Donerpoint on Eglinton W. at Caledonia. It's Turkish, just as delicious (chicken and beef), and much larger for the same money. Not a Kabob, but a shawarma-type sandwich. Both places are excellent.

Little Tibet on Queen East. San for Korean? Boujadi for Moroccan? It's at Bathurst and Eglinton. You could take the subway to Eglinton West. While you're in the area you could try Middle Eastern at Jerusalem. You could try Jamaican at Albert's at St. Clair West.

Bamiyan is the McDonalds of Afghan cooking in my opinion. Try Prince of Egypt ( Egyptian "continental" ), Danforth and Broadview and Djerba la Douce , about 1451 Danforth (Lybian "fusion", see website, don't read to much into the fact, I am sure the owner has a friend who did it free). These places are excellent when the cook is on. I would not recommend the couscous at Djerba, I don't like the style and you may not as well. Everything else is good.VVM

Hey Vinnie,Not sure about the McDonald's comparison, but Bamiyan is modern and clean. Also, I haven't yet been to Djerba La Douce, but it's Tunisian, not Lybian. I would like to try their couscous--what is it that you don't like about it?

You are right. I should have remembered, even when I posted, at midnight, ifrom Tunisia.

I can only describe Djerba's coucous in comparison. In my mind, a good Moroccan couscous is bright, light, complex and aromatic. Djerba's in comparison is unidimensional and "grey". It reminded me of the couscous I had one Xmas eve in Paris at Aziz Bros, which is a well reviewed Lybian restaurant.. Aziz Bros is kosher; I needn't say more.

I believe in fniishing my plate, but at Djerba even a starch craving Pole like me couldn't finish. There was far too much couscous and in any event not enough topping to balance . But this maybe my western aesthetic and irrelevent. VVM

Vinnie, I'm just wondering what type of couscous dish you had. I've never been to Djerba la Douce, nor have I had Tunisian (or Libyan, for that matter) couscous, but couscous dishes are usually best when "doctored" by the diner, with the help of additional bouillon and harissa. I'm curious to know what the stewed dish was that was served atop the couscous.

Once again I have to agree with Vinnie, this time about the couscous at Djerba. Although I loved my meal there, the couscous was kind of a sodden mass! Tasty, but not pleasant to look at. I think it ha absorbed too much of the sauces of my main dish.

That IS odd. The couscous and the stewed main dish should be plated together just before being served to you.

In fact, when I've had couscous dishes in Paris, every element of the dish - the couscous, the vegetables, the meat(s), the broth, and the harissa - are presented separately, allowing the diner to put them together according to preference.

That is definitely NOT what they are doing at Djerba. The couscous and sauce (it's not brothy) seemed quite intentionally pre-mixed to me. It's all kind of a great mass of spicy, rich couscous. I've always found the meat portions to be way generous, and I love the variety of vegetables he uses - it's always a good day when I eat a new vegetable and love it. It is definitely different from other couscous I've had, but to me that's a good thing as I have never loved couscous until Djerba.